Granny, I grew up on that sort of cooking. My Dad was Georgia born and a great Southern cook. So we always had the things you mentioned, plus some very good stuff from my Mom’s Pennsylvania Dutch side of the family, like pork and sauerkraut and dumplings — yum!
Dad would also make Southern fried pies sometimes, from fruit we picked. So tasty. I need to make some soon.
He browned pork neckbones and then added white rice and the right amount of water, salt, lots of pepper, and then simmered until the rice was done. Loved that dish and still make it. So simple, but so good.
Did you see the ‘pasties’ recipe in post 825?
I played with the recipe a couple times and found them to freeze well.
My mother also make fried pies, fruit and she also filled them with chocolate pudding.
I haven’t tried the neckbones and rice, sounds good. Isn’t it almost what they now call rice pilaf?
My mothers family was from Texas, my dad was born in Miss. and his mother in Virginia, but granny was not a cook, or did not choose to do so as she aged.
I tried to serve both deep south and California, but am almost back to deep south in my mind today.
After my daughter had been a wife for about 10 years, she came for a vacation and wanted to “show me how to cook, modern”, she had a sauce for everything, good sauces but all of them very rich.
When she left, I asked Bill what he wanted for dinner, his answer was “anything that does not have a sauce on it”.
He was an Iowa/Oregon farm boy.
Yes, she has a weight problem.